Canned Mint Jelly

Combine sugar, mint, water, and vinegar in a heavy-bottomed pot. (2 minutes)

Bring to a boil over medium-high heat, stirring constantly until sugar dissolves. (5 minutes)

Remove from heat and stir in liquid pectin and green food coloring (if using). (1 minute)

Return to a rolling boil for precisely 30 seconds, then remove from heat immediately. (1 minute)

Strain the mixture through two layers of damp cheesecloth to remove mint solids. (5 minutes)

Sterilize jars and lids in boiling water for at least 5 minutes. Keep jars hot until ready to fill. (10 minutes)

Pour hot, strained jelly into sterilized jars, leaving 1/4 inch headspace. (5 minutes)

Run a clean knife or spatula around the inside of each jar to release any trapped air bubbles. (2 minutes)

Wipe jar rims clean with a damp paper towel to remove any spills or residue. (2 minutes)

Center lids on jars and screw on bands until fingertip tight. (2 minutes)

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil. (10 minutes)

Carefully lower jars into the boiling water using a jar lifter, ensuring jars are not touching and are covered by at least 1 inch of water. (5 minutes)

Bring water back to a full rolling boil, cover the pot, and process for 15 minutes. (15 minutes)

Turn off heat and let jars rest in the hot water for 5 minutes before removing. (5 minutes)

Carefully remove jars and place them on a towel-lined surface to cool completely. Listen for the 'pop' sound indicating a proper seal. (24 hours)